INGREDIENTS


* 8 ounces uncooked wide egg noodles
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
* 2/3 cup fat-free evaporated milk
* 6 ounces cubed reduced-fat process cheese (Velveeta)
* 2 cups cubed cooked chicken breast
* 1 cup sliced celery
* 1/4 cup chopped green pepper
* 1 jar (2 ounces) diced pimientos, drained
* 1/3 cup dry bread crumbs
* 1 tablespoon butter, melted
* 1/4 cup slivered almonds


SERVINGS 8
CATEGORY Main Dish
METHOD Baked
PREP 10 min.
COOK 30 min.
TOTAL 40 min.


DIRECTIONS



Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup and milk. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken, celery, green pepper and pimientos.
Drain noodles; add to chicken mixture and mix well. Transfer to a shallow 2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 400° for 20 minutes.
Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden. Yield: 8 servings.




NUTRITIONAL INFO



Nutritional Analysis: One serving (1 cup) equals 306 calories, 9 g fat (3 g saturated fat), 72 mg cholesterol, 405 mg sodium, 31 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.